Chicken Kheema Curry with Potatoes

Hyderabadi kheema curryUntil recently I used to always use chicken kheema(minced chicken) to only make shaami kabobs.  Now this kheema curry is frequently on our menu for weekends.  I came across ‘Hyderabadi Kheema curry’ on youtube while browsing hyderabadi recipes.  That recipe used mutton mince which is what is used traditionally.  However, since I don’t eat red meat now, I decided to try making Kheema curry using chicken instead.  I decided to add the potatoes since them I love 🙂 Using minced chicken also eliminates the step of cutting the chicken pieces so this curry comes together pretty fast.!

Kasoori methi adds a wonderful flavor to this curry. And you could have it just with some salad on the side. That way you can cut down your carbs. Or if you have no problem with carbs, you can have this curry with some freshly baked bread and or rotis or rice!

Linking to Throwback Thursday and Fiesta Friday. The co-hosts this week at FF are  Ahila @ A Taste of Sri Lankan Cuisine and Diann @ Of Goats and Greens

Kheema curry with potatoes

Chicken Kheema Curry with Potatoes

  • Servings: makes about 4 servings
  • Time: about 40 minutes
  • Difficulty: Easy
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  • 1 1/2 lbs ground chicken (chicken kheema), thawed
  • 1 tbsp olive oil
  • 1 bay leaf
  • 4 cloves
  • 1 1 inch cinnamon stick
  • 6-8 black pepper corns
  • 1 1/2 tbsp kasoori methi
  • 1 medium size red onion, chopped fine
  • 4 garlic cloves, chopped fine
  • 2 green chillies, chopped fine
  • 1 1/2 tsp salt
  • 1 1/2 tsp red chilli powder
  • 1 tsp turmeric powder
  • 2 tbsp coriander powder
  • 1 tsp garam masala powder
  • 1 tsp cumin powder
  • 1 tsp fennel powder (optional)
  • 1 1/2 cups water
  • 1/2 cup fresh cilantro leaves
  • 1 large potato or 2 medium potatoes (cut into large wedges)


In a large bottom pan or a wok style pan, add the oil.  Next add the whole spices – cinnamon, cloves, black pepper, bay leaf and the kasoori methi. After 30 seconds, add the onions, garlic and chillies. Stir for 4-5 minutes on medium heat. Next add the chicken and the salt and spices. Mix the onion and spices thoroughly with the chicken. Cover and cook for about 10 minutes stirring once in between to break the chicken kheema lumps into small pieces and to avoid any scorching.

Add the cilantro and the potato along with the water and again keep covered for 10 minutes or until the potatoes are cooked.

Serve warm with bread or rice.

Notes: You can add tomatoes and ginger additionally to this curry.I avoid them since they are not good for my arthritis.

Chicken Kheema curry